21.   Divide dough in half on lightly floured surface.

22.   Divide dough in half.

23.   Divide dough into thirds.

24.   Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth.

25.   Divide the dough in half and shape each half roughly into a log.

26.   Divide dough in two pieces.

27.   Divide dough in two, and put half in refrigerator.

28.   Divide dough into halves.

29.   Divide dough into quarters.